Microbial Evaluation of Selected Post Harvest Processing Techniques for Quality Fish Product at Bahir Dar Town, Ethiopia

Abstract

The objective of this study was to evaluate the quality of fish processed by open air rack, solar tent and smoking methods. African catfish (Clarias gariepinus) was filleted, washed, sliced, brine salted and processed by the selected methods, packed in plastic bags and stored at room temperature. Abalo (Brucea antidysenterica) and Olic tree (Olea europaea) were used as smoking wood. For moisture content test, 25 g of processed fish was put in an oven at 105°C and weight change of the samples was measured until the change become constant. It was calculated as the difference between the initial and final weight. Twenty-five gram of processed fish was taken aseptically and standard procedures of dilution and spread plating were done based on the type of microorganism to be identified. Then, the number of colonies were counted and changed into log 10 cfu/g. Solar tent reduced the moisture content to 20% and 23% for Nile tilapia and African catfish, respectively. Microbial load of solar tent dried fish samples was below the standard norm than open air rack and smoking methods. There was statistical difference between treatments (p=0.05). Solar tent drier produced better quality of fish product.